There is no form of corn that a Southerner can't use. This recipe is designed for corn that was picked a few days ago or has otherwise lost some of its sweetness. In the country it's called fried corn, but the corn's really boiled in milk or cream to soften and sweeten it.

Sarah Fritschner
Source: EatingWell Magazine, October/November 2006
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large heavy skillet over medium heat until crispy, 2 to 4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat oil in the same pan over high heat. Add corn and pepper and cook, stirring often, until the corn begins to brown, 4 to 5 minutes.

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  • Add milk and bring to a simmer, stirring to scrape up any browned bits. Reduce heat to medium-low and simmer until most of the milk has evaporated, about 5 minutes. Add more milk to prevent sticking, a tablespoon at a time, if the liquid boils away before the corn is tender. Remove from

  • the heat. Crumble the bacon into the corn; stir to combine. Serve immediately.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

145.5 calories; protein 6.1g 12% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 8.8g; fat 5.2g 8% DV; saturated fat 1g 5% DV; cholesterol 4.3mg 1% DV; vitamin a iu 211.4IU 4% DV; vitamin c 7.4mg 12% DV; folate 47.8mcg 12% DV; calcium 53mg 5% DV; iron 0.6mg 4% DV; magnesium 46mg 16% DV; potassium 377.1mg 11% DV; sodium 87.9mg 4% DV; thiamin 0.2mg 20% DV.